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Rosemary Garlic Grilled Steak Salad

Say what you will about lifestyle magazines, they do provide us with some good, do-able recipes. I use a few basic recipes from Martha Stewart’s empire (pie crust, meringue buttercream), but I far prefer Sunset and Better Homes and Gardens for my decorating, garden and daily dinner advice. BHG seems especially appropriate for family dinners–they seem to understand the balance between easy and delicious. So, when I saw Better Homes and Gardens Fresh Grilling, I thought “well, summer’s coming! Let’s give it a test drive.”

This recipe immediately stood out to me. It has some of my very favorite ingredients: steak, rosemary, mushrooms and barley. And the candied walnuts sounded delicious. I was totally right. Everything was delicious, and the steak and barley made it a filling meal. We did add some feta cheese and some cucumber we had in the fridge, and we substituted balsamic vinegar for the red wine vinegar out of necessity. It was still delicious. Definitely going in the make again file.

Trim fat from steaks; set aside. In a small bowl combine rosemary, garlic, oil, salt and pepper. Sprinkle mixture evenly over steaks, rub it in with your fingers.

For a charcoal or gas grill, place the steaks on a grill rack directly over the medium heat. Cover and grill for 10 to 12 minutes for medium rare (145 F) or 12 to 15 minutes for medium (160 F), turning once. Meanwhile, place mushrooms and onion slices on grill rack. Cover and grill for 8 to 10 minutes or until tender and lightly charred. Turn once halfway through grilling. Coarsely chop mushrooms and onion.

Spread lettuce on a large serving platter. In a large bowl combine mushrooms, onion, barley and tomatoes. Add half of the red wine vinaigrette; toss to coat. Spoon barley mixture on top of that. Slice steaks. Arrange steak slices on top of salad. Drizzle with the remaining vinaigrette. Top with candied rosemary walnuts.